Green Chile Cheddar Biscuits and Gravy are the perfect recipe to whip up for a crowd for breakfast or brunch. You can really cover any biscuit you like with the Country Gravy that we use in our Biscuits and Gravy recipe.
What are Biscuits and Gravy in America?
Biscuits and Gravy is popular breakfast dish in the US. It consists of biscuits (in our recipe they are Green Chile and Cheddar Biscuits) covered in a thick country gravy. There are variations of the gravy that use other types of meat like ground beef or bacon. If you prefer a vegetarian option you can substitute the meat for mushrooms.
What is Country Gravy?
Country gravy can also be called a ‘white gravy’. Typically the gravy contains crumbled sausage, black pepper and uses milk instead of broth or stock.
How do you make country gravy, or sausage gravy from scratch?
After cooking your sausage in a skillet, remove the crumbled sausage onto paper towels and save the pan drippings. Add a bit of butter to the drippings and whisk in the flour, making a roux. Once the flour has cooked a bit, slowly add the milk until the entire mixture thickens and is smooth. Then season with black pepper, and stir in the reserved crumbled sausage.
Can you make Biscuits and Gravy ahead?
Yes. The biscuits can be prepared ahead of time in two ways. You can completely bake them off and then store them in an air tight container for up to three days.
You can also prepare the biscuits and freeze them pre-bake. To do this, follow the direction up until they are to be baked. Line a baking sheet with parchment paper. Place the uncooked biscuits on the baking sheet making sure none are touching. Place the baking sheet into the freezer until they are fully frozen. After they have frozen, you can place them into an airtight bag such as a ziplock, and put them back in the freezer. They will keep for up to three months. When you are ready to bake them, continue with the directions below. You will have to add anywhere from 6 to 10 minutes to the bake time.
You can prepare the gravy ahead of time and store in an airtight container in your refrigerator for up to 4 days. To reheat: place the gravy in a pan and heat thoroughly on the stove over low heat. You may need to add a couple more tablespoons of milk (you can use water) to help loosen the gravy if it becomes too thick.
Biscuits and Gravy without Sausage
If you prefer to make this gravy without sausage or any meat you can definitely make it vegetarian. To do this, sauté one cup of chopped cremini mushrooms with two tablespoons of unsalted butter. Cook until the mushrooms have caramelized, about 6 minutes. Remove the mushrooms from the pan and then you can start making your gravy.
If you love making biscuits, we LOVE this biscuit cutter from Food52. Isn’t it so cute?!
Check out our other biscuit recipes:
Hatch Chile and Cheddar Biscuits
Ham and Cheese Buttermilk Biscuits
Fresh Peach and Yogurt Biscuits
Havarti and Green Onion Cornmeal Biscuits
Brown Butter Biscuits
Beet and Cheese Biscuits
Hungry for more?
Green Chile Cheddar Biscuits and Gravy
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp baking soda
- ½ cup unsalted butter (1 stick) cubed
- 7 ounces can diced green chiles (1 can) drained
- 1 cup mild cheddar grated
- ⅔ cup buttermilk
- 2 tbsp heavy cream for brushing
sausage country gravy
- 3 tbsp unsalted butter melted
- ½ lbs breakfast sausage
- 2 tbsp all purpose flour
- 1 cup whole milk or half & half
- ½ tsp black pepper
- salt and pepper to taste
Recipe instruction visual controls:
- Preheat oven to 425°F.
- Whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter, two knives or your fingers cut butter into the flour mixture until a coarse mealy texture has been achieved.
- Fold in the chiles and cheddar.
- Add buttermilk and mix until the dough just comes together.
- Form dough into an 8 to 10 inch disc about ½ inch thick.
- Using a 2 inch circle cutter cut 16 biscuits and place onto a parchment lined baking sheet.
- Bake for 16 to 20 minutes or until gold brown. Remove from oven and allow to cool slightly.
- While the biscuits cool prepare the gravy: Melt 2 tablespoons butter in a saucepan over medium-high heat.
- Add sausage and brown, about 4 minutes. Remove sausage from the pan and set aside.
- Drain all but 1 tablespoon fat from the saucepan. Add remaining butter to pan and melt.
- Whisk in flour until fully incorporated and continue to whisk, about 2 minutes.
- Add milk to pan and continue to whisk until smooth and gravy begins to thicken, 3 to 4 minutes. Stir in pepper.
- Add sausage back to pan and stir. Season with salt and serve warm over biscuits.